|Cannabis Butter||.25 cup|
|Graham Cracker Crumbs||.75 cup|
|Sweetened Flaked Coconut||.5 cup|
|Sweetened Condensed Milk||.75 cup|
|Key Lime Juice||.33 cup|
|Sour Cream||1 cup|
|Confectioners' Sugar||3 tbs|
Preheat oven to 375 degrees F. Mix crushed graham crackers and coconut with melted butter until evenly combined. Divide between 4 (4 1/2-inch diameter) tart pans, preferably with removable bottoms.
Use your fingers to press the mixture into an even layer over the bottom and up the side of each pan. Place pans on a baking sheet and bake until crust is set and lightly browned, about 10 to 12 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.
In a large bowl, whisk together sweetened condensed milk, lime juice, and eggs until smooth. Divide the filling mixture among the 4 prepared tart crusts. Bake for 15 minutes.
Remove from oven and cool on a wire rack for 15 minutes before chilling in the refrigerator for at least 2 hours.
Whisk together sour cream and confectioners’ sugar. Spread a thick layer of sour cream over the chilled tarts. Keep chilled until ready to serve.
Store leftover tarts, covered, in the refrigerator for up to 3 days.